For generations, coastal North Carolinians have prepared and
savored time-honored recipes that are as much a part of their
tradition as boatbuilding and netmaking. Home-cooked meals using
the great variety of seasonal foods remain central to family life.
In this collection Nancy Davis and Kathy Hart have preserved an
important part of the heritage of this region.
Here thirty-four Tar Heel cooks offer recipes that can't be found
in popular cookbooks or on restaurant menus. In Edenton, Frances
Drane Inglis shares her recipe for plum pudding from the pages of a
nineteenth-century family cookbook. And from Gloucester, Bill
Pigott offers one of his specialties, conch chowder, a Carteret
But these cooks describe more than just good food; they recount the
heritage of the coast through stories, anecdotes, helpful tips, and
historical facts. Vignettes on each cook lend a historical
perspective to this book and the old-time recipes will be treasured
for years to come.